Author Topic: Ever cook with this?  (Read 1993 times)

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Offline tiny1

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Ever cook with this?
« on: April 29, 2013, 02:45:55 PM »
This thread is to post unique recipe ingredients. 
Potato and Celery Root Au Gratin.
Ingredients:

    Unsalted butter for baking dish
    1 Tbs. olive oil
    1/2 cup finely chopped shallots
    1 tsp. chopped fresh thyme
    2 cups heavy cream
    1 tsp. Dijon mustard
    2 tsp. kosher salt
    1/4 tsp. freshly ground pepper
    1 1/2 lb. russet potatoes, peeled and sliced 1/16 inch thick
    1 1/2 lb. celery root, peeled and sliced 1/16 inch thick
    4 oz. Gruyère cheese, shredded
    1 oz. Parmigiano-Reggiano cheese, grated
    2 tsp. chopped fresh chives or flat-leaf parsley (optional)

Directions:

Preheat an oven to 375°F. Butter a 13-by-9-inch baking dish.

In a saucepan over medium heat, warm the olive oil. Add the shallots and thyme and cook, stirring occasionally, for 3 minutes. Add the cream, mustard, salt and pepper and whisk until just blended. Remove from the heat and let cool slightly.

In a large bowl, toss together the potato and celery root slices. Pour the cream mixture over the potato mixture and toss to coat evenly.

In a small bowl, stir together the Gruyère and Parmigiano-Reggiano.

Arrange a layer of potato and celery root slices, slightly overlapping, in the prepared baking dish. Sprinkle with one-third of the cheese mixture. Repeat the layering 2 more times, ending with the cheese. Pour any remaining cream from the bowl over the gratin.

Cover the dish loosely with foil and bake for 45 minutes. Remove the foil and continue baking until the top is golden and the vegetables are tender when pierced, 30 to 45 minutes more. Let stand for 10 minutes, then sprinkle with the chives and serve. Serves 8 to 10.

This is a remarkable dish.  Everyone who likes cheesy potatoes, will probably like it.  Works good with Pork Chops.
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Offline Undies

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Re: Ever cook with this?
« Reply #1 on: April 29, 2013, 02:49:10 PM »
That breaks my 5 ingredients or less rule.   :-)

Offline tiny1

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Re: Ever cook with this?
« Reply #2 on: April 29, 2013, 02:54:32 PM »
That breaks my 5 ingredients or less rule.   :-)
My bad. :thatsright: Oh well, it IS delicious. :naughty:
War is cruelty. There is no use trying to reform it. The crueler it is, the sooner it will be over. -- Gen William T. Sherman

Offline Undies

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Re: Ever cook with this?
« Reply #3 on: April 29, 2013, 02:56:58 PM »
My bad. :thatsright: Oh well, it IS delicious. :naughty:

It sounds really good.  Maybe I can con someone into making it.

Offline Big Dog

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Re: Ever cook with this?
« Reply #4 on: April 29, 2013, 03:13:42 PM »
Potato and Celery Root Au Gratin.
Ingredients:

    Unsalted butter for baking dish
    1 Tbs. olive oil
    1/2 cup finely chopped shallots
    1 tsp. chopped fresh thyme
    2 cups heavy cream
    1 tsp. Dijon mustard
    2 tsp. kosher salt
    1/4 tsp. freshly ground pepper
    1 1/2 lb. russet potatoes, peeled and sliced 1/16 inch thick
    1 1/2 lb. celery root, peeled and sliced 1/16 inch thick
    4 oz. Gruyère cheese, shredded
    1 oz. Parmigiano-Reggiano cheese, grated
    2 tsp. chopped fresh chives or flat-leaf parsley (optional)

Hmmm.... I don't see bacon on the ingredient list.

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Offline marv

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Re: Ever cook with this?
« Reply #5 on: April 29, 2013, 03:26:47 PM »
Extra sharp cheddar cheese, potatoes, and other things you can get at the ordinary grocery store are good enough for this Ozark boy.
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Offline Karin

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Re: Ever cook with this?
« Reply #6 on: April 29, 2013, 03:30:33 PM »
It sounds really really good.  And I'm not that big of a fan of potatoes.  I remember seeing a French woman make something similar on TV.  She insisted that it's not going to be right unless you salt and pepper the layers separately, i.e. don't season in the mixing bowl.  She was quite adamant. 

I'm starved. 

I would try this for a special occasion, for example a family dinner where everyone brought something.

Offline Big Dog

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Re: Ever cook with this?
« Reply #7 on: April 29, 2013, 04:05:52 PM »
Extra sharp cheddar cheese, potatoes, and other things you can get at the ordinary grocery store are good enough for this Ozark boy.

My philosophy in cooking is "ordinary ingredients, extraordinary results".

If it's not at the commissary or my local grocery stores (walMart or Dillons/Kroger), I won't cook with it. The only ingredient I'll drive 60 miles round trip for is buffalo meat.

It does sound good, though; even without bacon.
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Offline JohnnyReb

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Re: Ever cook with this?
« Reply #8 on: April 29, 2013, 05:52:23 PM »
Extra sharp cheddar cheese, potatoes, and other things you can get at the ordinary grocery store are good enough for this Ozark boy.

Only DUmmies with foodstamps can afford all those fancy ingredients.
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Offline Dori

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Re: Ever cook with this?
« Reply #9 on: April 29, 2013, 07:05:23 PM »
Interesting....I've never eaten celery root.  I take it that it has a mild flavor.

This recipe is very much like one I fix at Christmas.  The only difference is that I don't use celery root and I use a lot more cream and cheese.  Also, I precook the potato slices in the cream before adding cheeses to melt them and blend prior to putting into baking dish.
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Offline IassaFTots

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Re: Ever cook with this?
« Reply #10 on: April 29, 2013, 08:41:07 PM »
Sounds good!  I make something similar with potatoes and butternut squash.  I have never wanted to try celery root, because I don't like celery, but maybe I should.
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Offline debk

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Re: Ever cook with this?
« Reply #11 on: April 29, 2013, 09:13:25 PM »
Gruyere is good in mac and cheese too. It becomes really creamy as it melts.

Uh, guys.... you can find it at Kroger's in the cheese dept. And you can substitute Parmesean-Romano in the shaker container for the Parmesean-Reggiano. However, both can be found at Kroger AND Walmart.  :tongue:
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Offline Undies

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Re: Ever cook with this?
« Reply #12 on: April 29, 2013, 09:26:29 PM »
Gruyere is good in mac and cheese too. It becomes really creamy as it melts.

Uh, guys.... you can find it at Kroger's in the cheese dept. And you can substitute Parmesean-Romano in the shaker container for the Parmesean-Reggiano. However, both can be found at Kroger AND Walmart.  :tongue:

True.  I didn't find anything "fancy" about the ingredients.  But I live in a large metropolitan area where possum would be an exotic main dish.  It's all in how you live.   :p

Offline Dori

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Re: Ever cook with this?
« Reply #13 on: April 29, 2013, 10:34:20 PM »
Isn't Gruyere about the same thing as swiss cheese? 

Tonight I made mac and cheese with swiss and cheddar.  I also add onion, sliced kielbasa sausage, and mushrooms.  Then I mix a can of cream of chicken soup with two cans of milk and spices to my liking to add to the mac mixture.  I blend it all before baking in a oblong dish and put into the oven for about an hour. 

You can also use a white wine in place of the milk.  One of my families favorites.

This is an old receipe from a cajun cook.  He also added hot pepper flakes and hot Lousiana sauce to his for more kick.






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Offline samspade

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Re: Ever cook with this?
« Reply #14 on: April 30, 2013, 08:32:52 AM »
Tiny you keep making me hungry when you post your food stuff

Offline tiny1

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Re: Ever cook with this?
« Reply #15 on: April 30, 2013, 09:56:05 AM »
Tiny you keep making me hungry when you post your food stuff
Sorry, mi amigo.  I just love to cook.
How about these.

Fruit filled Acorn Squash. 
ingredients

    2 acorn squash, sliced in 1/2, seeds removed
    4 tablespoons butter
    4 tablespoons dark brown sugar
    1 teaspoon ground nutmeg
    Salt, to taste
    2 tablespoons raw cane sugar
    2 cups cooked cinnamon apples or sweetened macerated berries.
(I macerate the berries in brandy and sugar)

Preheat oven to 450 degrees F.

Place acorn squash on a baking sheet. Place 1 tablespoon of butter and brown sugar in each half. Add 1/4 teaspoon of nutmeg in each and season with salt. Bake until fork tender, about 45 minutes to 1 hour to 1 hour.  Baste the flesh of the squash several times.
Sprinkle edges with raw sugar.  Fill with fruit mixtures.  Continue baking until done.  Serve squash warm.



War is cruelty. There is no use trying to reform it. The crueler it is, the sooner it will be over. -- Gen William T. Sherman

Offline tiny1

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Re: Ever cook with this?
« Reply #16 on: April 30, 2013, 10:32:25 AM »
Fried Squash Blossoms.  These, are well worth the effort.

3/4 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon pepper
1/4 cup flour
1/2 teaspoon season salt
1/2 cup water
1 egg -- slightly beaten
10 to 15 squash blossoms
1/2 cup whole-milk ricotta
1/4 cup mayonnaise
1 tsp dried oregano
1 tbsp bread crumbs
Vegetable oil
Salt & Pepper to taste

Combine the first 5 ingredients, and then stir in the egg and water until smooth.  Add a few ice cubes.   Store in the refrigerator for 15 to 20 minutes. 

While the batter is chilling, prepare the  blossoms.
Carefully separate the flower petals without breaking them and remove the pistil in the center. Combine the cheese, mayonnaise, oregano, and breadcrumbs until smooth. Carefully add about a tablespoon of this mixture to each blossom and twist the top of the flower tight.

Heat enough oil in a frying pan - about an inch deep - to accommodate the blossoms. Get the batter out of the fridge and dip each blossom in batter, coating it. Carefully place each batter-covered blossom in the hot oil and fry until golden crisp on both sides. Remove and drain on paper towels, then sprinkle with salt and pepper. Enjoy! Serves 3 to 4.
War is cruelty. There is no use trying to reform it. The crueler it is, the sooner it will be over. -- Gen William T. Sherman

Offline Chris_

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Re: Ever cook with this?
« Reply #17 on: April 30, 2013, 10:33:40 AM »
I wish Brussel sprouts weren't so expensive.  They cost almost as much as beef (over $3 a pound).
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Offline tiny1

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Re: Ever cook with this?
« Reply #18 on: April 30, 2013, 10:57:19 AM »
I wish Brussel sprouts weren't so expensive.  They cost almost as much as beef (over $3 a pound).
Grow your own.  They are ten times better than store bought, and cost very little to grow.   Grow them in containers in cool weather, and that makes it possible to shade them from the heat of the day, to extend the harvest.   
So, if interested, get a couple of 5 gallon buckets, and drill holes in the bottom, for drainage.   After the last frost, fill with potting soil, and plant one seedling(from a nursery), in each.   AVOID NITROGEN FERTILIZER.  It turns the center of the sprouts brown.   They like lots of water, but do not tolerate standing water.  Grow them through the summer, for a fall harvest.   They need six hours of direct light each day, but do not handle heat, well.   
Wait until after the first frost, and the taste will be better.   Simply twist them off, but only as many as you need, and the rest will keep on the plant through most of the winter.   
War is cruelty. There is no use trying to reform it. The crueler it is, the sooner it will be over. -- Gen William T. Sherman

Offline Dori

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Re: Ever cook with this?
« Reply #19 on: April 30, 2013, 10:59:16 AM »
I wish Brussel sprouts weren't so expensive.  They cost almost as much as beef (over $3 a pound).

You can get a two pound bag for about $4.00 from Costco.  They last a long time in the frige, or you can freeze them.
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Offline Eupher

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Re: Ever cook with this?
« Reply #20 on: April 30, 2013, 11:27:52 AM »
Isn't Gruyere about the same thing as swiss cheese? 


Well, they're both from Switzerland.  :-)

Gruyere is often used in fondue. Which I've had in Switzerland, btw. But it doesn't have holes.


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Offline CactusCarlos

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Re: Ever cook with this?
« Reply #21 on: April 30, 2013, 12:00:20 PM »
That breaks my 5 ingredients or less rule.   :-)

You must hate Emeril Lagasse recipes!  :lmao:
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